In this course students are introduced to both the theoretical and practical aspects of beverage preparation and service. The course explores the role of beverage service, the role of the bartender, and the skills and required to operate a bar including inventory control, sanitation, and equipment maintenance in hospitality environments. Students learn about the qualities of a variety of beverages including beer, wine and spirits, as well as non-alcoholic beverages. In order to enhance product knowledge and bartending skills, students participate in the preparation and sampling of a range of beverages. During the course, emphasis is placed on the responsible service of beverages.